- 3 cups scalded milk
- 1 cup white cornmeal
- 2 ounces (1/2 stick) butter, cut into pieces
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- 4 large egg yolks
- 2 teaspoons double-acting baking powder
- 4 large egg whites at room temperature
- Pinch cream of tartar
In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne. Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the mixture into a large bowl and let it cool for 5 minutes.
In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.
In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly. Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately.
Recipe courtesy Gourmet Magazine